When you pay your dues—by working hard, being focused and having determination—you will be rewarded. Just ask Robert Marino, general manager for Searsucker at Caesars Palace. At 16 years old, Marino began his career in the restaurant industry as a busser at a mom-and-pop shop. He worked all through his UNLV college years and eventually gravitated towards the Strip. After many years spent in server positions at some of the city’s finest restaurants, he decided to aim higher.
“I got to a crossroad in my life where I wanted to do more (than serving),” Marino said. “I knew I was capable of more.” An old boss agreed, helping move Marino into a managerial role. He now has more than five years of experience working in that capacity at various venues in town, but Marino recently landed his dream job: Searsucker. “If I could design a restaurant, with the cuisine that chef Brian Malarkey created, it would be (just like) Searsucker,” he said.
“We can do Pabst Blue Ribbon and bacon and eggs. We could do Chateau Margaux and a tomahawk ribeye,” Marino explained. “We really have the ability to make everyone happy.”
And as general manager, Marino says his focus is both guest and employee satisfaction. “My personal philosophy is a happy staff will reflect very strongly on our guests,” he said. “Me and the staff, we’re here to enhance the fun guests have while in Vegas, and we’re good at giving them a great experience.”
Sweet Pines
Sweet Pines
Want to get the conversation started? This specialty cocktail’s unique looks are sure to help. The cup the libation is served in is a nod to ABSOLUT.® Elyx vodka, Absolut’s luxury brand that is made in copper stills dating back to 1921. Sweet Pines mixes ABSOLUT.® Elyx, Licor 43, apple juice, lemon juice and pineapple vinegar, with a float of ginger beer. “It’s both tart and tangy with unique layers of flavor, and the ginger beer gives it a sweet finish,” Marino said.
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